Simple and Cheap: Collard and Fish Pepper Spaghetti

The ingredients are classic to a lot of cuisines, but leafy greens, hot pepper, sesame and peanuts are African Diaspora favorites. This is a great recipe for Kwanzaa or any time! The ingredients are inexpensive, versatile and readily available. I picked a bunch of my greens (see the right lower corner of above picture) and put them to this recipe. Recommendation–for a boost do veggie tri-color spaghetti and amp up the vegetable intake. You can lower the amount of oil or adjust salt as necessary. Stay healthy and stay un-broke! Michael

Collard and Fish Pepper Spaghetti

4 oz. of thin spaghetti

1 pound of collard greens cut into thin strips

2 cloves of garlic, roughly chopped

1 tsp of fresh ginger or powdered ginger

1 small fresh SEEDED hot chili–fish pepper preferred (can’t get one or didn’t grow em–use a small serrano, cayenne, etc) the top of your pinky should be your guide..If you are too shy—do a red bell pepper or a sweet long pepper like Jimmy Nardellos…

Bring a large pot of water, salted to taste to boil. Cook spaghetti according to directions, with a rule of thumb of 8-10 minutes boiling time, 7-8 for al dente or firm spaghetti. Drain once cooked and set aside in bowl.

Meanwhile heat the olive oil in a pan and gently saute the fresh garlic and fresh ginger until a very light brown, throw in collard green strips and hot chili with a pinch of kosher salt and coarse ground black pepper. Saute for about 3-4 minutes until they give up their moisture and start to wilt. Add vinegar and mix together.

Pour the collard/chili/garlic/ginger mix over the spaghetti and toss well. Add peanuts and or sesame seeds and mix well. Season further to taste.

WHRO Curate 757 Season 2, Ep. 7

The culinary arts are one of the most enjoyable art forms around because food can be enjoyed with all five senses. This week, as we explore art that reflects culture, we will talk with Williamsburg culinary historian and author Michael Twitty who has made it his mission to document African American food history. #Curate757